Crispy Baked Tofu with Garlic-Herb Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Tofu with Garlic-Herb Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Garlic-Herb Roasted Broccoli and Quinoa

Enjoy a vibrant plate featuring extra firm tofu baked to a crispy perfection, accentuated by a savory garlic-herb marinade, alongside tender roasted broccoli drizzled with olive oil and fresh herbs, and a side of fluffy quinoa. This dish balances textures and flavors, offering a satisfying meal that’s both nutrient-dense and delicious.

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NUTRITION

608kcal
Protein
38.2g
Fat
33.2g
Carbs
46.7g

SERVINGS

1 serving

INGREDIENTS

350g Extra Firm Tofu

1 tsp Garlic Powder

1 tsp Dried Oregano

200g Broccoli Florets

2 Garlic Cloves

1 tbsp Olive Oil

1/2 cup Cooked Quinoa

Salt and Pepper to taste

1/2 tsp Dried Thyme

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the tofu to remove excess moisture, then cut it into cubes.

  • 3

    In a bowl, toss the tofu cubes with garlic powder, dried oregano, salt, and pepper. Drizzle a tiny bit of olive oil to help the spices adhere.

  • 4

    Spread the tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes until lightly golden and crispy, flipping halfway.

  • 5

    Meanwhile, toss the broccoli florets with sliced garlic cloves, dried thyme, a drizzle of olive oil, salt, and pepper. Arrange them on another baking sheet.

  • 6

    Roast the broccoli in the oven for about 20 minutes until tender and slightly charred at the edges.

  • 7

    Prepare the quinoa according to package instructions if not pre-cooked, then measure out 1/2 cup cooked.

  • 8

    To assemble, plate a serving of quinoa, top with crispy baked tofu and roasted broccoli, and enjoy the blend of textures and savoriness.

Crispy Baked Tofu with Garlic-Herb Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Tofu with Garlic-Herb Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Garlic-Herb Roasted Broccoli and Quinoa

Enjoy a vibrant plate featuring extra firm tofu baked to a crispy perfection, accentuated by a savory garlic-herb marinade, alongside tender roasted broccoli drizzled with olive oil and fresh herbs, and a side of fluffy quinoa. This dish balances textures and flavors, offering a satisfying meal that’s both nutrient-dense and delicious.

NUTRITION

608kcal
Protein
38.2g
Fat
33.2g
Carbs
46.7g

SERVINGS

1 serving

INGREDIENTS

350g Extra Firm Tofu

1 tsp Garlic Powder

1 tsp Dried Oregano

200g Broccoli Florets

2 Garlic Cloves

1 tbsp Olive Oil

1/2 cup Cooked Quinoa

Salt and Pepper to taste

1/2 tsp Dried Thyme

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the tofu to remove excess moisture, then cut it into cubes.

  • 3

    In a bowl, toss the tofu cubes with garlic powder, dried oregano, salt, and pepper. Drizzle a tiny bit of olive oil to help the spices adhere.

  • 4

    Spread the tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes until lightly golden and crispy, flipping halfway.

  • 5

    Meanwhile, toss the broccoli florets with sliced garlic cloves, dried thyme, a drizzle of olive oil, salt, and pepper. Arrange them on another baking sheet.

  • 6

    Roast the broccoli in the oven for about 20 minutes until tender and slightly charred at the edges.

  • 7

    Prepare the quinoa according to package instructions if not pre-cooked, then measure out 1/2 cup cooked.

  • 8

    To assemble, plate a serving of quinoa, top with crispy baked tofu and roasted broccoli, and enjoy the blend of textures and savoriness.